Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup bread crumbs
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine ground chicken, bread crumbs, cilantro, garlic, soy sauce, fish sauce, brown sugar, ginger, and red pepper flakes (if using). Gently mix until just combined; do not overmix.
- Step 3: Roll the mixture into 1-inch meatballs. Place them evenly spaced on the prepared baking sheet.
- Step 4: Bake for 20-25 minutes, or until the meatballs are cooked through and no longer pink inside. Internal temperature should reach 165°F (74°C).
- Step 5: Serve the meatballs immediately with your favorite dipping sauce, such as sweet chili sauce or peanut sauce.
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven to avoid drying them out, aiming for a juicy result.
- Serve these flavourful meatballs as a vibrant addition to your next Asian-inspired salad or noodle bowl.
- For extra zing, add a squeeze of fresh lime juice just before serving; its acidity complements the savory flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American